An easy and healthy beetroot raita using Himalayan pink salt, perfect for beating the summer heat.
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In a bowl, mix curd, grated beetroot, pink salt, red chilli powder, and roasted cumin seeds powder until well combined.
Heat mustard oil in a pan.
Add cumin seeds, mustard seeds, and curry leaves to the hot oil.
Allow the seeds to crackle and the curry leaves to become crisp.
Pour the tempering over the prepared raita and mix gently.
For a thicker raita, use hung curd instead of regular curd.
Adjust the amount of red chilli powder according to your spice preference.
How do I make Pink Raita with yogurt and beetroot?
To make Pink Raita, start by mixing 1 cup of curd with 1 tablespoon of grated beetroot, 1 teaspoon of pink salt, a pinch of red chilli powder, and 0.5 teaspoon of roasted cumin seeds powder in a bowl. Then, heat mustard oil in a pan, add cumin seeds, mustard seeds, and curry leaves, allowing them to crackle. Pour this tempering over the raita and mix gently for a delicious and refreshing dish.
Is Pink Raita suitable for a vegan diet?
No, traditional Pink Raita is not suitable for a vegan diet as it contains curd (yogurt). However, you can easily make a vegan version by substituting the curd with a plant-based yogurt alternative, such as coconut yogurt or almond yogurt, while keeping the other ingredients the same.
What can I substitute for mustard oil in Pink Raita?
If you don't have mustard oil, you can substitute it with other oils like olive oil or sunflower oil. However, keep in mind that mustard oil adds a unique flavor to the raita, so choose an oil that complements the dish while maintaining a light taste.
How should I store leftover Pink Raita?
To store leftover Pink Raita, place it in an airtight container and refrigerate. It can last for up to 2-3 days. Before serving, give it a good stir, as the ingredients may separate while stored.
What dishes pair well with Pink Raita?
Pink Raita pairs wonderfully with spicy Indian dishes like biryani, pulao, or any curry. It also complements grilled meats and can be served as a cooling side dish during summer barbecues.
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